1 min

From the Classroom to the Lab: High School Internship at the BioProt Lab

1 min

Team Members Boost Research Skills at FLAVOURsome Advanced Training School

1 min

Our PhD student, Catarina Ribeiro, won the first prize at the DocTalent4EU Hackathon.

2 min

The future of plant-based food: Bridging the gap of new proteins and FLAVOURsome

2 min

New Molecular and Cell-based Approaches to assess Food Astringency and Bitterness

2 min

Unraveling the potential of the wheat microbiome for the development of healthier wheat products

2 min

NUTRALLERPHEN – Dietary polyphenols as prophylactic agents in food allergies

2 min

FOODNANOSENSE – Bio-sensing research on food astringency and bitterness of natural phenolics

2 min

BIOCLARVINO II - Development of a dry yeast protein extracts for white and red wine finning

0 min

Healthy food and taste in TV

1 min

A project to make wheat healthier, tastier and more sustainable from the ground to the table

1 min

Polyphenols could help to manage food allergies

2 min

Collaboration in InsectERA

1 min

Collaboration in VIIAFOOD agenda

2 min

POLY4CD - Natural Polyphenol´s Role in Prevention of Celiac Disease

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